Culinary Arts, AAS

Today’s premier chefs and head cooks are as much strategic business leaders as they are artists. This program bridges the gap between high-level culinary techniques and the sophisticated management skills required to run a high-performance kitchen. Students will learn the science of flavor profiles and the aesthetics of avant-garde food presentation while developing a robust foundation in operational intelligence.

Culinary Arts Major - 48 Hours

CUL 1010 - Sustainability in the Food Service Industry Credits: 1
CUL 1110 - Food Service Career Skills Credits: 1
CUL 1150 - Culinary Math Credits: 3
CUL 1310 - Food Safety and Sanitation Credits: 1
CUL 1410 - Nutritional Cooking Credits: 1
CUL 1510 - Culinary Skills I Credits: 4
CUL 1520 - Culinary Skills II Credits: 4
CUL 1530 - Global Cuisine and Buffet Production Credits: 4
CUL 2160 - Baking for Culinary Students Credits: 4
CUL 2210 - Purchasing and Product Identification Credits: 4
CUL 2250 - Table Service Credits: 4
CUL 2310 - Garde Manger Credits: 4
CUL 2510 - Restaurant Techniques Credits: 4
FBM 2210 - Menu Planning and Analysis Credits: 3
FBM 2410 - Food and Beverage Management Credits: 3
Select One Course:
WRK 2910 - CIM Work Experience Credits: 3
OR
MGT 2020 - Organizational Behavior and Management Credits: 3

General Education - 12 Hours

COM 1010 - Composition and Critical Thinking I Credits: 3
Select One Communication Course from the Following:
COM 1020 - Composition and Critical Thinking II Credits: 3
COM 2010 - Interpersonal Communication Credits: 3
COM 2050 - Public Speaking Credits: 3
Select One Social Science Course from the Following:
ECN 2010 - Principles of Macroeconomics Credits: 3
ECN 2110 - Principles of Microeconomics Credits: 3
GEO 1050 - Introduction to Geography Credits: 3
POL 1010 - Introduction to Political Science Credits: 3
PSY 1110 - General Psychology Credits: 3
PSY 2050 - Self and Society Credits: 3
PSY 2150 - Psychology as a Science and Profession Credits: 3
PSY 2210 - Developmental Psychology Credits: 3
PSY 2310 - Industrial Organizational Psychology Credits: 3
SOC 2010 - Sociology Credits: 3
SOC 3050 - Personal, Civic and Global Perspectives Credits: 3
Required General Education Elective - Credits: 3
- ELECTIVE - General Education Elective - Credits: 3

Semester Hours Required for Graduation - 60

CUL1150 Satisfies General Education Math Requirement

The Muskegon and Port Huron Culinary Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Graduates are eligible to become Certified Culinarians upon graduation.

CIM is one of two Institutions Statewide and one of only nine in the U.S. to earn the “Recognition of Quality Culinary Education” designation from the Prestigious Global Authority World Association of Chefs’ Societies.